Sourdough Pancakes Part One

This Sourdough Starter project is turning out to be an ordeal.  I don’t think it’s the starters fault.  It’s only a simple mixture of flour and water.  I think the ordeal came in when I became mostly obsessed with my starter.  See,  I took my starter out of the fridge yesterday to feed it, and hopefully make delicious sourdough pancakes in spite of my ridiculously busy schedule.

The starter sat on my counter untouched, and just as it came out of the fridge, the hooch had separated from the rest of the starter.  No big deal, right?  Well, it was no big deal until, at room temperature, my starter started to bubble!

AAAHHHHH!  Seriously!  I was totally not prepared for this!  I was not expecting little bubbles to come up from the bottom of my starter, reach the top and burst.  I am simultaneously horrified and fascinated.  I couldn’t tear myself away from my starter all night.  It was so creepy.  I think I would scream in excitement and disgust every time I took another peek.

Granted, I don’t have photo documentation of this.  You just have to be there to be totally freaked out by it.

Now, I have no idea if this is normal.  My starter smells sour but not totally icky and well…. I think it’s alive.

Are your starters marinating in the fridge?

Here is a sneak peak of the sourdough pancake recipe I’m using.  It’s another overnight deal.  I suppose that this whole process isn’t for the faint of heart.  It requires a serious love for pancakes.  And after all this, would you believe that I’m too lazy to make cinnamon rolls!?  That just doesn’t make any sense at all.

If you missed the whole Sourdough Starter extravaganza, you can catch up here:

Sourdough Starter: the beginning

Sourdough Starter: day one

Sourdough Starter:  day two and three

Sourdough Starter: day four and five

Sourdough Starter:  takes a break in the fridge

Here’s the Sourdough Pancake recipe I’m going to finish up tomorrow.  So far, one cup of the starter is marinating with more flour and water on my counter.  I can already see it puffing a bit with gasses.  Tomorrow I’ll add eggs, milk, sugar, and baking soda and call it pancake batter.

With the remainder of my starter, I added one cup of water and one cup of flour, stirred it and threw it back in the fridge.  I’ve had all the bubbling I can take for one week.

Sourdough Pancakes

recipe from Glass House

Print this Recipe!

Night before:

Mix 1 cup of starter, 1.5 cups warm water, 2.5 cups flour (a mix of white and wheat is good) cover with foil and let stand overnight. I put mine in the oven with the light on; it’s the perfect temp. The next morning:

Mix 1 egg, 2/3 cup milk, 1 teaspoon baking soda, 1 teaspoon salt, 2 tablespoons brown sugar and 2 tablespoons vegetable oil. Whisk into the mixture from the night before, let stand for five minute and drop onto griddle. I love ‘em with blueberries. Seriously, these are awesome, they’ll spoil you from bisquick cakes for life.

17 thoughts on “Sourdough Pancakes Part One

  1. Wow – spontaneous bubbling! Sounds exciting. I’m curious about sticking your batter in a warm spot, since I’ve heard that sourdoughs like cooler temps. than regular bread doughs. Maybe that could be a reason for its hyperactivity?

  2. I’ve had my starter for 18 years now…I killed it once, but had frozen some so was able to get it started again. It bubbles all the time. That’s a great sign, it means that everything is going well.
    I think I break all the rules, I use a metal spoon, I’m less than scientific about when/how much I feed, it suffers from benign neglect. But I’ve been making either pancakes or waffles every week for years and years, and my family REFUSES to eat pancakes when we go out for breakfast, which means I think i’m doing something right.

  3. Wow, I’ve never had my starter do that! I will obsessively check it (like every 15 minutes) after pulling it out of the fridge and feeding it. For some reason, I feel that it should be more lively than it is given how much time and effort I put into it. So maybe yours is just trying to impress you? I’m thinking it’s a good thing.

  4. reminder: do not use metal pans or spoons

    I use a mixture of white, wheat and oatmeal (5 min cook type). The oatmeal is dissolved by morning. If you make pancakes a lot you can mix all the dry ingredients in a sealed container and scoop it out in the sleepy morning. (Mine has dry milk making it even easier.)

    I can’t wait to experiment with this recipe. Brown sugar is a good idea. Keep the sourdough recipes coming!

  5. My starter was doing fine for the first 4 days or so, but after that it just refused to do anything. I even kept feeding it for 3 or 4 more days, just in case … but it’s completely dead.

    I’ll be starting over this weekend, and if I’m lucky, I’ll have these pancakes for breakfast the following weekend!

  6. My first one died on day three. The second one, not quite sure if it’s dead or alive. I stuck in the frig. It smells sour, but not too much bubbling going on. I didn’t want to throw it away again. I will give it a go again.

  7. I’ve had mine go through fits of bubbling before. It’s just the yeast waking up and saying g’morning. As charity said, they’re usually out in enough force to create a less than picturesque environment for any little baddies.

    I keep mine on the counter most of the time though. I only stick it in the cooler if I’m going to be out of town.

  8. Mine is doing awesome. Not to rub it in like a jerk or anything…
    So from what I’ve read generally the yeast and bacteria in your starter should be strong enough to kill off any bad guys… but I do not know what I would think about bubbles… I mean I guess it makes sense, coz it’s fermenting. It’d still freak me out. I’d probably start a new one, and keep the bubbly one to see what happens. Unless it changes color or develops a rank nasty smell you are probably okay.

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